Edible oils play an important role in human nutrition.
A method was developed for analyzing carbonyl compounds in heated soybean oil.
It has presented good selectivity and precision, as well as sensibility and accuracy.
Ten CC identified, including 4-hydroxy-2-nonenal, 4-hydroxy-2-hexenal and acrolein.
The average concentrations for the CC ranged from 2.2 to 36.9 μg.g−1 of oil.